Ingredients: |
Ingredients: 9 garlic cloves
1/2 cup evoo
1 cup fresh breadcrumbs
Coarse salt
1 pound bucatini pasta
1/4 cup capers
1/4 cup yellow raisins, chopped
2 tsp. preserved lemon, rinsed, rind only, cut into small pieces
4 cups chicken stock
1 Tbsp. lemon juice
6 Tbsp. unsalted butter
1 tsp. Aleppo pepper (I used red pepper flakes)
1/4 cup pine nuts, toasted
1/2 cup Italian parsley, coarsely chopped
1/2 cup grated Parmesan cheese, plus Parmesan shavings for serving
1 Tbsp. grated bottarga, plus bottarga shavings for serving
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Directions: |
Directions:Finely chop 5 garlic cloves. In medium skillet, heat 1/4 cup evoo over medium heat. Add chopped garlic and cook, stirring, until fragrant, about 30 seconds. Add breadcrumbs and cook, stirring until golden brown, about 5 minutes; set aside
Bring a large pot of water to a boil over high heat. Generously salt boiling water and add pasta. Cook until very firm, about 5 to 6 minutes.
Meanwhile, in a large high-sided skillet, heat remaining 1/4 cup oil over medium-high heat. Crush remaining garlic cloves and add to skillet along with capers and raisins; cook, stirring for 1 minute. Add preserved lemon, chicken stock, lemon juice, butter, Aleppo pepper, and a pinch of salt.
Bring to a simmer and add pasta. Cook, stirring often until pasta is al dente, about 3 minutes; remove from heat. Stir in pine nuts, grated Parmesan cheese and bottarga.
Garnish with reserved breadcrumb mixture. Shave Parmesan and bottarga cheese over top and serve immediately. |
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